Side Dishes

Kabocha Pancakes with Korean Yam

Name: Kabocha Pancakes with Korean Yam
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 70 g Kabocha squash; 20 g Korean yam (ma); 5 g All-purpose flour; 5 g Glutinous rice flour; 1 g Dried jujube; 0.3 g Salt; a little Water; a little Cooking oil

단호박 마전

Golden pancakes of finely chopped kabocha squash bound with flour and glutinous rice flour, each topped with a slice of blanched Korean yam and a jujube garnish. The sweet, nutty squash gives flavor with little sodium.

🇰🇷 A twist on Pajeon — see the classic korean scallion pancake recipe →

15mPrep

10mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

Kabocha Squash (Danhobak)Sweet squash that doubles as a natural sweetener
Glutinous Rice & Rice FloursSticky rice and rice flours for porridge, pancakes and sweets 🛒 Shop on Amazon
Jujube (Daechu)Sweet red dates for teas, rice cakes and soups 🛒 Shop on Amazon

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📝 Step-by-Step Instructions

Finely chop the kabocha.

Kabocha Pancakes with Korean Yam — step 1

Slice the yam 0.3 cm thick and blanch in hot water.

Kabocha Pancakes with Korean Yam — step 2

Mix the kabocha with the flour, glutinous rice flour, water and salt into a batter.

Kabocha Pancakes with Korean Yam — step 3

Heat oil in a frying pan and spread the batter into rounds.

Kabocha Pancakes with Korean Yam — step 4

Place a slice of yam in the center of each and cook through.

Kabocha Pancakes with Korean Yam — step 5

Plate and garnish with slivered jujube.

Kabocha Pancakes with Korean Yam — step 6

📊 Nutrition Facts (per serving)

122.34Calories (kcal)

16.58 gCarbs

2.53 gProtein

5.1 gFat

1.18 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.